Dough for bread making was prepared by straight dough method with thorough mixing and kneading of all ingredients and addition of required amount of water.
The prepared dough was evaluated using The Stable Micro Systems CheneHoseney Dough Stickiness Rig test, using accessories such as 25 mm perspex cylinder
probe (P/25P), 50 kg load cell and SMS/CheneHoseney Dough
Stickiness Cell (A/DSC) (Hoseney & Smewig, 1999).